Anyone who thinks it doesn’t get cold in Southwest, Louisiana, probably hasn’t spent much time in the area. This year has been particularly frigid so I figured I’d share a recipe of one of my favorite dishes that warms me up from the inside out. Beef Stew, but with a Cajun twist. Here’s a look…

Ingredients

• About 5 large potatoes
• 1 lb cubed beef
• 1 stalk celery
• 1 Medium size onion
• 1 Small Green Bell Pepper
• 2 Carrots
• 2 cloves minced Garlic
• 8 oz. Mushrooms
• 2tbls Roux
• Cayenne Pepper
• Couple pinches of Salt
• Couple shakes of Black Pepper
• White Cooking Sherry
• 2 Cups water

Instructions

Place a dutch oven on the stove top on high heat, allowing a minute or so for the pot to get hot. Throw in the cubed beef, salt, cayenne pepper, and black pepper, and allow to brown. Now, throw in the potatoes with the oven burner still on high. Continually stirring, cook the beef and potatoes for about 10 minutes. Don’t let the meet or potatoes stick… A few dashes of white cooking sherry will help with this, and also ad a nice flavor. After about 10 minutes, add the onion, celery, bell pepper, and carrots. Continually stir for another 10 minutes or so… Again, a few dashes of sherry will help keep things from sticking. Now that the meet is completely brown (dark brown) and the potatoes are beginning to break down, add the cups of water and roux. Bring this to a boil, then lower the heat, and allow to simmer for at least an hour (the longer, the better). If you notice the stew getting too thick, you can always add a little water as necessary… but thick is good, cher!

Notice the Cajun Holy Trinity is represented. Onions, Bell Pepper, and Celery… present in just about every Cajun Dish.

Thanks to Queen Roly for the Beef Stew pic.
Some rights reserved.
[ad]